While not authentic, Beef Larb is simple to prepare and has all of the great flavors you’ve come to expect from Thai cuisine.

It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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WHAT IS BEEF LARB

Larb Gai is a traditional Thai and Laotian dish that is a meat salad flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder.

It’s a flavor explosion with spicy, sour, sweet, and salty notes in every bite. My Beef Larb recipe isn’t an authentic Thai dish, but it is a quick 30-minute weeknight dinner.

Authentic larb can be a time-consuming labor of love, not a weeknight recipe, so you can now enjoy this “cheaper” larb whenever cravings strike!

To make this recipe more accessible, I’ve substituted soy sauce for fish sauce (a more readily available ingredient in most kitchens), replaced the traditional ground up chilies with chili sauce, and omitted the toasted rice powder.

You’ll need some fresh ingredients, such as herbs, lime, and zucchini, but the rest should be pantry staples, such as frozen ground beef, rice, coconut milk, soy sauce, chili sauce, rice vinegar, cornstarch, and oil.

SIMPLE THAI LARB RECIPE (LARB MOO) – WHAT SURPRISES ME THE MOST

Thai larb cooks in a surprisingly short and straightforward manner. Until the meat is fully cooked, it is barely seasoned.

This is nearly the inverse of how I was taught to cook ground/minced meat, which is seasoned first to bring out more flavor.

On the other hand, I completely understand the logic behind Thai larb.

The meat-based salad is garnished with tons of fresh herbs, mint, and citrus, and all of these ingredients don’t do well with heat, so it’s no surprise that Thai larb has become a popular dish around the world due to its simplicity and ability to be enjoyed all year round.

HOW TO ENJOY BEEF LARB 

1. Over coconut rice: Our favorite way to serve Beef Larb is on top of coconut lime rice. This rice is incredibly simple to make; we replace the majority of the water with a can of coconut milk and stir in some lime juice and zest once it’s cooked.

2. With sticky rice: Larb Gai is traditionally served with sticky rice. Try this sticky rice recipe for a delicious treat.

3. In lettuce wraps, layer lettuce (Boston, Bibb, or Iceberg) with rice and the beef mixture.

4. In a salad, layer chopped lettuce, beef, and a few more vegetables (like cucumbers, cherry tomatoes, thinly sliced sweet peppers, or red onions). Make a quick Thai-inspired vinaigrette to go with it.

5. As a bowl meal: To make a bowl meal, use rice as the base, top with the beef mixture, and add some fun elements like pickled red onions or a creamy avocado.

6. Over cauliflower rice: Serve Beef Larb over riced cauliflower for a low-carb meal.

HOW TO MAKE LARB: 

The recipe takes only 30 minutes to prepare!

STEP 1: Begin by “quick pickling” the red onions. This reduces the bitterness and bite. Cut the onions into thin slices.

STEP 2: Saute the onion, garlic, and lemongrass in a skillet until tender. Stir in the chili flakes.

STEP 3: Toss in the ground meat. You can use ground chicken, turkey, beef, pork, or lamb. I’ve used lamb in this case. If you’re new to cooking with lamb, starting with ground lamb is the best way to get started. Handle it as if it were ground beef. In case you were wondering, a 3 oz. A serving of American Lamb is very nutrient-dense, with 23 grams of protein and an excellent source of zinc, selenium, riboflavin, niacin, vitamin B12, and vitamin B6 – all of which help to boost immunity!

STEP 4: Prepare the cucumber, radishes, scallions, and fresh herbs while the ground meat is cooking. I used colorful watermelon radishes in this recipe, but regular radishes also work well and add a nice crunch.

STEP 5: Drain the fat from the browned meat using a strainer (especially if chilling the salad), then add the warm meat to the bowl with the cucumbers, radish, onions, and herbs.

STEP 6: Toss it with fish sauce and lime juice. Adjust the lime juice and heat to taste. Find a happy medium! Larb is generally very tangy due to the lime juice, with a lot of debt owed to the fish sauce. To help balance the flavors, a little brown sugar or honey is added.

STEP 7: To increase the heat, add fresh chili, finely chopped extra for heat, totally optional. Serve the Larb warm,  or chill it for later. Either way you will love the flavor!

VARIATIONS

• Add a splash of fish sauce: A splash or two of fish sauce will enhance the Thai flavor. If you enjoy Thai flavors, you could add a tablespoon or two; add slowly and to taste.

• Adjusting the spiciness: Start with 1 teaspoon of chili sauce and work your way up, going slowly if you’re sensitive to heat. You can also substitute Sriracha® sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the chili sauce). You can also add an extra teaspoon or two of sugar to balance out the heat from the Sambal Oelek (chili sauce).

• Change up the herbs: This meal contains cilantro, mint, and basil; we love all of these herbs in this dish, and they add a unique flavor. That being said, feel free to use whatever you have on hand. One herb, or a combination of two herbs, is preferable to none!

• Substitute chopped eggplant, summer squash, or chayote squash for the zucchini!

IS LARB SERVED HOT OR COLD?

Larb is frequently served warm over cold lettuce wraps, creating a nice texture and temperature contrast!

However, Larb is delicious when served cold! Larb remains in the. Refrigerate for up to 3 days, and serve chilled.

EXPERT TIP:

• Larb is typically intensely seasoned – spicy, tangy, salty, all the flavors – so I like to serve it with rice and cool crunchy veggies – cucumber, radish, jicama, lettuce, and so on – to help “mellow” it out.

• If you’re serving the Larb Salad as a main course, pair it with rice.

• If you’re serving the Larb as an appetizer, you can skip the lettuce cups. Alternatively, serve with both!

• The leftover Larb will keep in the fridge for 3 days.

Frequently Asked Questions

Quick Beef Larb Recipe [Just 30 Minutes]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Beef Larb is a 30-minute dish that has all of the great flavors you know and love from Thai food. It’s brimming with fresh herbs, and the beef is drenched in the best savory sauce. For a filling meal, serve the beef over coconut lime rice.

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Ingredients

Beef

• 1 and 1/2 tablespoons coconut oil (or olive oil)
• 1 tablespoon finely minced garlic ~3-4 cloves
• 1 tablespoon minced ginger ~1 inch piece
• 1 cup thinly sliced green onions white and green parts (~4-6 onions)
• 1 pound lean (90/10) ground beef

Quick Sauce

• 1 teaspoon cornstarch
• 1/4 cup regular, all purpose, (not light) soy sauce
• 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime)
• 1 tablespoon Sambal Oelek (ground chili paste) (See Note 1)
• 1 teaspoon white sugar
• 1 and 1/2 to 2 tablespoons rice vinegar
• Fine sea salt and pepper
• 1 cup chopped fresh herbs (I use/recommend a combo of cilantro, mint, and basil (See Note 2)
• Optional: 2-3 Persian cucumbers or 1 English cucumber, additional lime wedges (for serving), fish sauce
• Coconut Lime Rice (optional)
• 1 cup basmati rice
• 1 and 1/2 cups (1 can) full fat coconut milk
• 1/2 cup water
• 1 large lime (~1 teaspoon zest and 2 tablespoons juice)

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Instructions

COCONUT BASMATI RICE: Begin with the rice (if making). 1 cup basmati rice, 1.5 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Place over high heat, stirring constantly. Reduce the heat to low and cover the rice once it has begun to boil. Simmer for 13-18 minutes, or until the liquid has been absorbed. Remove from heat, cover, and set aside for 10-15 minutes; if you rush it, it will be sticky! Fluff the rice with a fork, then add the lime zest and juice. Stir well and divide evenly among plates.

SAUCE: Combine 1 teaspoon cornstarch and 1/4 cup soy sauce in a small bowl. Whisk in the 2 tablespoons lime juice, 1 teaspoon lime zest, 1 tablespoon Sambal Oelek (See Note 1), 1 teaspoon white sugar, and 1 and 1/2 tablespoons rice vinegar until smooth. I use 2 tablespoons, but add slowly to taste. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper (leave out salt if you’re concerned about soy sauce saltiness; you can always add more at the end). Set aside after whisking with a fork until smooth.

BEEF: In a large cast iron skillet, melt 1 1/2 tablespoons coconut oil over medium high heat. When the oil begins to shimmer, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 cup thinly sliced green onions. 3-4 minutes, or until fragrant and tender. Increase the heat to high and add the ground beef to the center of the pan, pushing the vegetables to the edges of the pan. Allow for 30 seconds without moving, then flip to the other side and allow for another 30 seconds. Season the beef to taste with salt and pepper (I add a tiny pinch of each). Then, using a wooden spoon, break up the beef and cook until it is no longer pink on the inside and completely cooked through. Remove any accumulated grease from the pan and add the 2 cups diced zucchini. 3-4 minutes, stir until softened Turn the heat down to medium-low. Whisk the sauce again with a fork, then pour it over the beef and cook for another 1-3 minutes, or until the beef is glossy and the sauce has thickened and coated everything. Adjust any of the sauce ingredients to taste; flavors should really “sing,” so add more lime juice or salt until they do. If desired, you can also add some fish sauce here (more authentic Thai flavor). Take the pan off the heat and stir in the 1 cup coarsely chopped herbs. Gently mix everything together.

SERVE: Toss the coconut basmati rice with equal amounts of beef. Top with sliced Persian cucumber and lime wedges if desired. Enjoy right away.

Notes

The Sambal Oelek adds a lot of flavor and is quite spicy. If you are sensitive to heat, start with 1 teaspoon of the sauce and work your way up. You can also substitute Sriracha sauce for the chili sauce (Note that a lot of the flavor in this dish does come from the Sambal Oelek).

The herbs add so much flavor to this dish; however, if you prefer, use a combination of two of the herbs instead of the three suggested. To get 1 cup of herbs, coarsely chop them and measure them very loosely.

The optional coconut lime rice is not included in the nutrition facts. A serving with rice contains 402 calories.

• Category: Beef
• Method: Beef
• Cuisine: Thailand

Nutrition

• Serving Size: 4 servings
• Calories: 230kcal
• Sugar: 4g
• Sodium: 168mg
• Fat: 7g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 27g
• Cholesterol: 68mg

Keywords: Beef larb recipe, thai beef larb recipe, beef recipe, beef larb

source: https://www.chelseasmessyapron.com/beef-larb/

There is usually more beef to go around than kidney, feet, tongue, head, or any other delectable cow parts that most Americans discard.

I found cow kidney stew to be quite interesting the first time I tried it.

I would only eat the sauce for many years, not the meat. The meat tasted like rubber to me at first, but the texture grew on me.

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SEASONING COW KIDNEY: Grilled Beef Kidney Recipe

Different strokes for different folks, but here are some of our favorite Jamaican herbs and spices for this and any stew:

• Browning
• Thyme
• Scotch Bonnet Chili
• Pimento
• Sweet Chili Pepper
• Seasoning for All Purposes
• Garlic
• Onion

WHERE TO BUY BEEF KIDNEY?

Fortunately, there are many ethnic and Caribbean grocery stores near me in New York. This makes it extremely simple to locate rare ingredients from various countries.

Kidney is now widely used in raw dog food and can be found in most grocery stores and grocery delivery services.

Surprisingly, beef kidney is a very inexpensive ingredient; I purchased a whole cow kidney for less than $4. It’s literally $1 per serving.

COW KIDNEY SMELL

Raw may not be a smell, but it is the best way I can describe it. Both humans and animals have kidneys that perform essentially the same functions.

Their primary function is to cleanse the blood of toxins and convert waste into urine. Taking a wild guess, I believe that is where the smell originates.

DO YOU HAVE TO SOAK KIDNEYS BEFORE COOKING?

Once you’ve cut off the parts of the kidneys that need to be removed, soak them in salted water or milk to ensure they don’t smell “funky” (like urine) when you cook them.

ARE BEEF KIDNEYS GOOD TO EAT?

Beef kidneys are a lean edible organ meat that contains some essential nutrients.

Although kidney meat is not commonly consumed in the United States, it is considered a delicacy in much of the rest of the world.

Beef kidneys can be served on their own or as an ingredient in other dishes such as kidney stew and kidney pie.

HOW TO MAKE GRILLED BEEF KIDNEY?

1. Wash the beef kidneys to remove the membranes and fat that are attached to them. (Don’t worry if you haven’t done it before; it will be immediately obvious.) To avoid injuring the precious little ones, you’ll need a sharp knife.

2. In a small bowl, combine the olive oil, minced sage, and balsamic vinegar.

3. Marinate the beef kidney halves in the marinade for about tweo hours.

4. Using a small pan over medium heat, heat the oil until it is very hot but not smoking. Fry the sage leaves for about 10 seconds, or until crisp.

5. Preheat the grill to high (grill pan, griddle or cast iron pan). Place the bladder halves on the grill after removing them from the marinade. Grill for a minute or two on each side. (This will vary depending on the size of the kidneys, the grill/pan, and other factors, but don’t overcook them or they’ll be dry and rubbery.)

6. Place each kidney on a plate and season liberally with salt and pepper before garnishing with fried sage leaves and serving immediately.

HOW DO I PREPARE MY KIDNEYS?

Preparation. If the butcher hasn’t already done so, peel the kidneys’ outer membrane, then cut them in half and snip out the white core.

Soak the kidneys in cold milk for about 30 minutes before cooking to give them a milder flavor.

CAN YOU FREEZE BEEF KIDNEY?

Liver, kidneys, and offal should not be stored in the freezer for more than three months.  

Time meat dishes freeze well, and making them ahead of time can save you time and effort.

For example, if you make a meat lasagne, you can prepare it ahead of time, freeze it, and then simply reheat when you need it.

Frequently Asked Questions

Grilled Beef Kidney Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hour and 30 minutes
• Yield: 4 servings

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Ingredients

• 1 Whole Beef Kidney Cleaned
• 1 Tablespoon All Purpose Seasoning
• 1 Small Onion Sliced
• 3 Cloves Garlic Chopped
• 1 Teaspoon Scotch Bonnet Pepper Chopped
• 1 Sprig Thyme
• 6 Whole Pimento
• 1 Tablespoon Jamaican Browning
• 1 Tablespoon Coconut Oil
• Water as Needed

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Instructions

How to Prepare Beef Kidney

1. Place the beef kidney flat on a cutting board and separate the meat from the inner white piece with the tip of a knife.
2. Once all of the flesh has been removed, cut it into 12 inch pieces.

How to Clean a Beef Kidney

1. In a bowl, combine the cut beef kidney, cool water, and a splash of white vinegar.
2. Move the kidney around with a spoon or your hand, then set it aside for at least 5 minutes.
3. Drain after rinsing with cool water.

Seasoning Beef Kidney

1. After the beef kidney has been cut and cleaned, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. Mix all of the ingredients together with your hands or a spoon. Allow the meat to marinate for at least 30 minutes, but preferably overnight.

Beef Kidney Seasoning

1. After you’ve cut and cleaned the beef kidney, combine it with the all-purpose seasoning, Jamaican browning, and all of the herbs and vegetables.
2. With your hands or a spoon, combine all of the ingredients. Allow at least 30 minutes, but preferably overnight, for the meat to marinate.
3. How to Cook Seasoned Beef Kidney
4. In a skillet over medium heat, melt the coconut oil.
5. After adding the seasoned beef kidney, cook for 8 minutes. Between stirrings
6. When all of the liquid has been absorbed after 8 minutes, begin adding 2 cups of water and cover. Cook for 20 minutes more before adding 2 cups of water.
7. Cook, covered, for 20 minutes, then uncover for 5 minutes to reduce the sauce.
8. Serve with boiled green bananas and jasmine rice.

Notes

Some people like to thicken the sauce with ketchup.

Feel free to add some ketchup to your beef kidney stew.

• Category: Breakfast
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 439kcal
• Sugar: 1g
• Sodium: 89mg
• Fat: 11g
• Saturated Fat: 6g
• Trans Fat: 1g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 49mg

Keywords: Beef kidney recipe, grilled beef kidney recipe, beef recipe

source: https://eatwithyoureyesllc.com/900/beef-kidney/

The lady serves you a plate of hot rice with tender beef coated in a dark sauce on the side. Then she hands you a bowl of plain soup, which she says you can refill if you like.

Your patience thickens with each bite of beef, and your body heats up with each sip of soup. And you return to the road as a different person.

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WHAT IS BEEF PARES?

Beef pares is a traditional Filipino dish that consists of two main courses: saucy beef and beef soup. They’re always served with rice, hence the name pares (Filipino for “pair”).

The beef is braised or pressed to tenderize it before being tossed in a sweet-savory asado (Chinese barbecue-style) sauce.

When the latter method is used, the liquid used for braising is repurposed as a clear soup that is served to finish the meal.

The most famous beef pares is pares sa Retiro, which refers to the original version made in Quezon City’s Retiro (now N.S. Amoranto Street).

THE BEEF PARES TESTS

We were looking for two things in our quest to make the best beef pares: extra tender beef that retains flavor and a hearty broth that can stand on its own.

So we put two common beef cuts used for pares to the test, as well as whether instant broth could provide the desired experience.

KADERA VS. KALITIRAN

Both kadera (chuck rib) and kalitiran (blade clod) are beef cuts taken from the cow’s shoulder. Being around more overworked muscles makes them naturally tough.

As a result, they must be cooked slowly and at a low temperature, making them suitable for stews such as pares.

However, we discovered that the kalitiran was superior because it contained more meat and collagen, and its texture was more appropriate for the dish.

Furthermore, the kalitiran absorbed the asado sauce far better.

The kadera became tender after the same amount of time in the oven. When eaten, however, it felt drier in the mouth.

INSTANT VS. HOMEMADE BROTH

We don’t always believe that everything made from scratch is always better, even though it frequently is.

So we decided to give instant broths the benefit of the doubt, hoping that this recipe wouldn’t require the extra few hours to make homemade broth.

First, we experimented with boxed broth. While the color was appealing, the flavor was unnatural (our tester described it as tasting like “wet cat food”). It also had an unappealing odor.

We then attempted to make broth with bouillon cubes. This is a method we are not afraid to use.

However, while it works as a substitute for recipes that call for beef broth that must be added to another dish, it falls short on its own. It was greasy and a little salty.

HOW TO COOK BEEF PARES

If you’re making a beef dish, this is the ideal time to use your pressure cooker.

The pressure cooker raises the temperature inside the pot, resulting in faster cooking and more tender beef. If you don’t have any on hand, you can slow-cook the beef, but it will take a long time.

To begin, pressure cook the beef pares to create a savory beef broth and super tender beef meat. Keep the beef broth aside.

A portion of it will be used to make the sauce, while the remainder will be served as is. Sauté the aromatics before adding the beef cubes and the remaining ingredients to make a dark sauce.

To adjust the thickness of the sauce, add a slurry. Serve the beef pares with garlic fried rice and beef broth. Eat them together for a wonderful pares experience!

Frequently Asked Questions

Best Beef Pares Recipe [Flavorful and Tender]

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings

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Description

Soy sauce-braised beef with star anise. This dish pairs well with garlic fried rice and a bowl of beef stock on the side.

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Ingredients

• 2 ½ lbs. beef cubed
• 1 piece Knorr Beef Cube
• 2 pieces star anise
• ¼ cup brown sugar
• ½ cup scallions chopped
• 2 thumbs ginger minced
• 6 tablespoons soy sauce
• 1 piece onion chopped
• 5 cloves garlic crushed
• 2 ½ cups water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

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Instructions

1. In a cooking pot or pressure cooker, heat the oil. Saute the onion, garlic, and ginger in a skillet.
2. Once the onion has softened, add the beef. Cook until golden brown.
3. Pour in the soy sauce and water. Stir.
4. Combine the Knorr Beef Cube with the star anise. Cook for 15 minutes on high pressure in a pressure cooker covered with a lid.
5. Season with salt and ground black pepper, then add the brown sugar. Cook for another 8 to 10 minutes, or until the sauce has reduced slightly.
6. Serve with sinangag and beef stock and garnished with chopped scallions. Please share and enjoy.

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 4 servings
• Calories: 3622kcal
• Sugar: 61g
• Sodium: 7814mg
• Fat: 269g
• Saturated Fat: 90g
• Carbohydrates: 80g
• Fiber: 4g
• Protein: 210g
• Cholesterol: 805mg

Keywords: Beef pares recipe, best beef pares recipe, beef pares, filipino beef stew, beef recipe

source: https://pepper.ph/beef-pares-recipe/

Despite the fact that much British Indian food is influenced by Northern India, Pakistan, and Bengal, this dish originates in the south, specifically Goa.

In fact, it is a Portuguese dish that was given the Indian treatment hundreds of years ago. It was originally pork vindaloo, but it is now more closely associated with chicken, and I love beef vindaloo.

I prefer beef because it has a much stronger flavor. This gives me the freedom to experiment with the sour elements. Instead of just vinegar, I use a combination of vinegar, tamarind, and lemon juice.

Tamarind adds a sour note to curries such as my chicken pathia and minced pork curry.

In contrast to the relative simplicity of vinegar, which I use in my chicken pickle recipe, it has a complex sweet and earthy tone.

Indian cuisine has a long history with pressure cookers, and an Instant Pot curry is a thing of beauty.

This dish works equally well in an Instant Pot as it does on the stovetop. I’ve included instructions for both, though I prefer to use my Instant Pot.

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WHAT MAKES THIS RECIPE SO GOOD

• It’s a restaurant-quality dish that’s simple to prepare at home! A homemade Indian curry can be made in just one skillet. Make this recipe in the time it would take you to drive to a restaurant and order it!

• It has a strong flavor and is delicious! This beef vindaloo is brimming with warming spices and mouth watering flavor.

• It’s simple to adapt to your spice preferences. This recipe makes a very spicy vindaloo, but you can use less spice if you prefer. If you’re a spice fiend, go ahead and add a few more dashes of cayenne pepper (that is, if you dare).

A BRIEF HISTORY OF VINDALOO

“Vindaloo” was originally a meal of marinated meat in wine and garlic. It derives from the Portuguese dish “carne de vinha d’alhos,” which translates to “meat marinated in garlic wine.”

It was brought to India by Portuguese sailors, who adapted it with local ingredients, including the addition of dried chili peppers and other spices.

Vindaloo evolved as locals adopted new spices as it spread to other regions.

Even though it has evolved in its travels around the world, most styles continue to provide the spice level and flavor that we all crave.

KEY INGREDIENTS

• Vindaloo can be made with a variety of meats, including chicken, pork, and even lamb. My personal favorite is the beef version. You can buy pre-chopped beef chuck, also known as “stew meat,” or you can chop the beef yourself. To ensure even cooking, aim for beef chunks of equal size.

• Garam Masala is a popular spice blend in Indian cuisine. Garam masala is made up of a number of flavorful spices, including cinnamon, cardamom, coriander, and cloves. If you don’t already have a jar of this delectable spice blend, I highly recommend picking one up the next time you’re at the grocery store. Garam masala adds a ton of flavor to this beef vindaloo and is an essential component of the dish!

HOW TO MAKE BEEF VINDALOO (RECIPE) – THE METHOD

1. Once your beef has marinated, making Beef Vindaloo is simple. To begin, heat some olive oil in a large saucepan over medium heat. Any vegetable oil will do. Ghee is more commonly used.

2. After that, add the onion and peppers and cook for a few minutes to soften them. I used spicy serrano peppers in this recipe, but you can use milder peppers for a milder version. Jalapeno peppers are always a good choice.

3. Then, stir in the marinated beef. Cook for about 5 minutes, stirring occasionally. You want the beef to be brown all over. Stir in the tomato paste, followed by about 1/2 cup of water or chicken broth to form a sauce.

4. Season with salt and pepper to taste. Reduce the heat to low and leave the pan to simmer for at least 30 minutes, or until the beef is cooked through and the flavors have developed. You can leave it to simmer for a longer period of time if you prefer. I usually go for at least 40 minutes.

5. The main thing is to let the beef soften to your liking. If the sauce becomes too thick, simply add a little more water or broth until it reaches the desired consistency.

6. Serve with fresh herbs and extra spicy chili flakes over rice. It’s time to spice things up, my friends!

RECIPE VARIATIONS

• Some cooks like to add a bit of sugar to the seasoning blend, either white or brown sugar, though I didn’t this time.
• Garam masala, mustard seeds, ground black pepper, and ground cloves are also popular Vindaloo seasoning ingredients. If you want, you can include them.
• You can also change the seasoning ratios to your liking.

ADJUSTING THE HEAT AND SPICE LEVELS

Because of the ghost peppers, this recipe is extra spicy. Even without the ghost peppers, the vindaloo spice mix can be quite spicy for some people.

If you want to reduce the heat, leave out the ghost pepper powder and go easy on the cayenne. Cayenne pepper has a moderate level of heat.

You can increase the heat by adding more cayenne pepper. You can also experiment with different amounts of ghost pepper powder or flakes to suit your taste.

If it becomes too spicy, serve it with this Traditional Indian Raita recipe, which is made with spiced yogurt. It has a pleasant cooling effect.

CHEF’S TIPS

• Cook the onions for the full 15 minutes in the third step of this recipe. Cooking down the onions in this dish adds a tremendous depth of flavor. Don’t rush through this step, and feel free to add small amounts of water to the skillet to keep it from burning!

• If you have a low spice tolerance, leave out the cayenne pepper entirely. This recipe is already quite spicy, but the cayenne pepper kicks it up a notch. As a result, if you’re sharing with children or those who are sensitive to heat, leave out the cayenne pepper!

• Serve this beef vindaloo in any way you want! I like to eat mince with rice and warm naan bread.

FAQs on Beef Vindaloo Recipe

Simple Beef Vindaloo Recipe [Extra Spicy]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 1 hour and 10 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours
• Yield: 6 servings

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Description

This beef vindaloo recipe is always a crowd-pleaser. My version is deliciously spicy, but you can easily adjust the heat and spice to your liking.

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Ingredients

• 2 pounds beef chuck cut into bite sized pieces
• 2 tablespoons olive oil or use ghee (more traditional)
• 1 small onion chopped
• 2 serrano peppers chopped, or use Indian peppers if you can obtain them
• 2 tablespoons tomato paste
• 2 cups beef stock
• Salt and pepper to taste

FOR THE MARINADE

• ½ cup white wine vinegar
• 6 cloves garlic minced
• 2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
• 1 teaspoon paprika
• 1 teaspoon ginger
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon mustard powder
• ½ teaspoon cumin
• ½ teaspoon cinnamon

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Instructions

1. Place the beef in a large mixing bowl.
2. Whisk together the vinegar and all of the seasonings to make your marinade. Pour it over the beef and massage it in. Refrigerate for at least 1 hour, covered. Longer periods of time, such as overnight, are preferable.
3. Heat the olive oil in a large skillet over medium heat. Cook for about 4-5 minutes, or until the onion and peppers soften.
4. Cook for another 5 minutes with the beef and marinade to brown the pieces nicely.
5. Cook for another minute, stirring constantly, after adding the tomato paste.
6. Stir in the beef stock (you can also use chicken or vegetable stock, or just water) until the mixture thickens and becomes a sauce. If necessary, add more broth or water. Reduce the heat to low and continue to cook for 30-40 minutes, or until the beef is cooked through and tender.
7. Serve as is or with fresh herbs and chili flakes sprinkled on top of rice. Allow it to rain!

Notes

This is unquestionably a hot and spicy dish. Some would say it’s very hot, but you can tone it down by using milder chilies and going easy on the red chili flakes. If you want an even hotter version, use habanero or fiery ghost peppers, which will really heat things up.

• Category: Beef
• Method: Beef
• Cuisine: Indian

Nutrition

• Serving Size: 6 servings
• Calories: 357kcal
• Sugar: 2g
• Sodium: 370mg
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 104mg

Keywords: Beef vindaloo recipe, beef vindaloo, vindaloo, beef recipe, easy beef vindaloo

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Beef Vindaloo

Vindaloo

Beef Vindaloo

Yakisoba is a Japanese stir-fry dish made with ramen noodles, vegetables, and meat. This hearty dish is then seasoned with yakisoba sauce, a sweet and savory condiment similar to Worcestershire sauce.

I’m using rice noodles, lean strips of steak, heaps of veggies, and a sugar-free yakisoba sauce in this healthy beef yakisoba recipe.

You’ll love this healthier take on authentic beef yakisoba because it’s still delicious!

Yakisoba is Japanese for “fried soba” or “fried buckwheat noodles,” but the dish is typically made with Chuka soba (a Chinese wheat flour noodle) rather than buckwheat noodle.

I’ll be using gluten-free ramen noodles made of millet and rice in this recipe.

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WHAT ARE YAKISOBA NOODLES?

Yakisoba noodles are distinct from the buckwheat noodles known as soba noodles.

Yakisoba noodles, like ramen noodles, are wheat noodles with kansui (an alkalinizing agent) added to give them a springy texture and a yellow hue. Yakisoba noodles are usually steamed before packaging, so they cook quickly.

Look for yakisoba (usually fresh or frozen) or chuka soba noodles (which are often available dried). Ramen noodles, either fresh or dried, can be used. 

WHY IS THIS THE BEST BEEF YAKISOBA RECIPE?

Why bother making this when microwave beef teriyaki yakisoba containers are so convenient? Here are a few of the reasons:

• This quick beef yakisoba comes together entirely on the stovetop, so it doesn’t require much effort. Plus, I believe you’ll find it far superior to microwave ramen. The extra effort is definitely worthwhile!

• Unlike most beef yakisoba recipes, this one makes use of whole grain ramen noodles. If you want to learn more about the ingredients, scroll down to the “ingredients” section. Whole grains contain fiber and additional nutrients that refined grains lack.

• This healthy yakisoba recipe contains no added sugar, which is unusual for a dish of this type! The only sugar present is the type found naturally in vegetables (and some of the other ingredients).

• Extra vegetables piled in: I stuffed this dish with a variety of colorful vegetables and shiitake mushrooms. If you want to eat more vegetables for health reasons, this is the recipe for you. (In my opinion, the vegetables make the dish more colorful and visually appealing.)

• Plenty of high-quality protein: Beef takes center stage in this dish, providing protein as well as highly bioavailable iron and zinc. If you want to make a vegan or vegetarian version with “real foods,” replace the beef with chunks of seasoned tofu. (In case you’re wondering, my personal definition of “real food” is food that hasn’t been overly processed.)

BEEF YAKISOBA INGREDIENTS

Many of these ingredients adhere to the more traditional recipe style, which leans toward the umami.

If you prefer more fresh, balanced flavors, add 2 tablespoons of lime juice to the yakisoba sauce and garnish with fresh coriander.

• Noodles – The best noodles to use are dry wheat noodles. They hold up the best in terms of textural integrity, but fresh wheat noodles can also be used to speed things up.

• Yakisoba Sauce – The following ingredients can be found in most large grocery stores: Worchester sauce, oyster sauce, dark soy sauce, and mirin. I prefer to get these ingredients from a Chinese supermarket because they have better flavors for Asian cooking.

• Pickled Ginger – Is typically found alongside other Asian ingredients; it is pink and stored in a jar with pickling juice at room temperature. Once opened, store it in the refrigerator.

WHAT IS JAPANESE WORCESTERSHIRE SAUCE?

Japanese Worcestershire sauce, like traditional British Worcestershire sauce, is made with vegetables (tomatoes, carrots, and onions), fruit juice (prune, apple, and lemon), and broth, as well as vinegar, sugar, salt, and spices.

Japanese Worcestershire sauce is sweeter than British Worcestershire sauce.

WHAT KIND OF BEEF DO YOU USE?

For this dish, you can select from a variety of beef cuts. Just make certain that it is a tender, flavorful cut. You can make this dish with flank steak, flatiron steak, ribeye, or top sirloin.

Japanese markets frequently sell very thinly sliced beef for sukiyaki, which also works well for this dish. Pre-sliced steak is more expensive, but it saves time on preparation, so it’s sometimes worth it!

If you’re slicing the beef yourself, try to make it as thin as possible. To make this process easier, place the meat in the freezer for 20 to 30 minutes before slicing. The meat will become firmer and easier to cut as a result.

BEEF MARINADE FOR YAKISOBA INGREDIENTS

I didn’t use a beef yakisoba marinade for this stir fry noodle dish, but I did make a sauce. I don’t think you need to marinate the beef because of the flavorful sauce.

Most beef yakisoba sauce recipes call for Worcestershire sauce and ketchup, both of which contain sugar.

By omitting the Worcestershire sauce and using a low-sugar ketchup, my version is refined sugar-free. Even without Worcestershire, the dish has a lot of umami flavor from the soy sauce, mushrooms, and other ingredients.

LEFTOVER BEEF YAKISOBA

This dish, in my opinion, does not keep well as leftovers because the noodles begin to stick together. In other words, I wouldn’t make this as a meal prep recipe.

If you want to make this ahead of time, stir fry the beef and vegetables together with the sauce.

When ready to serve, cook the noodles, then add them to the reheated beef and vegetables and stir in the sauce (on the stovetop). The use of freshly cooked noodles makes a huge difference in the texture of this dish.

TIPS FOR DELICIOUS YAKISOBA

• To reduce the amount of time spent waiting between dishes, prepare all of the ingredients ahead of time.

• It’s best to make Yakisoba in a Wok pan because it gives the food enough room to cook. If you don’t have a Wok, you can substitute any large pan.

• To ensure a well-balanced flavor, cut the beef into thin strips.

• Keep an eye on the cooking times, as the sauce can dry out and the Yakisoba can come out dry.

FAQs on Beef Yakisoba Recipe

Beef Yakisoba Recipe [Quick and Easy]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 serving

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Description

Beef Yakisoba is a quick stir-fry of noodles, thinly sliced beef, and vegetables in savory Yakisoba Sauce. It’s simple to prepare and makes a filling family meal!

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Ingredients

FOR THE NOODLES

• 2 tablespoons cooking oil, divided
• ¾ pound thinly sliced beef
• 8 ounces dried yakisoba or chuka soba noodles or 16 ounces fresh or frozen yakisoba noodles
• 1 carrot, peeled and cut into matchsticks
• ¼ green cabbage, thinly sliced
• ½ onion, diced
• 4 green onions, sliced
• 6 shiitake mushrooms, stemmed and sliced
• Black and white sesame seeds (optional garnish)
• Red pickled ginger (optional garnish)

FOR THE SAUCE

• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin
• 2 teaspoons chile paste
• 1 tablespoon sugar

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Instructions

1. In a pot of boiling water, cook the noodles until al dente, about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. To stop the cooking, drain in a colander and rinse with cool water. Allow to drain in a colander in the sink while you continue with the recipe.
2. Whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar in a mixing bowl.
3. In a wok or large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook, stirring frequently, until the beef is browned, 1 12 to 4 minutes (depending on the thickness of the strips). Transfer the meat to a plate or bowl.
4. Along with the onion and carrot, add another tablespoon of oil to the skillet. Cook, stirring constantly, for about 4 minutes, or until the vegetables begin to soften.
5. If necessary, add the mushrooms and the remaining tablespoon of oil to the skillet. Cook for another 2 to 3 minutes, stirring frequently, until the mushrooms soften.
6. Along with the browned beef and noodles, add the cabbage and green onions. Cook for about 2 minutes, stirring constantly, until everything is warmed through and the cabbage begins to wilt.
7. Cook, tossing to coat the noodles with the sauce and mix everything together, for about 2 minutes more.
8. If desired, garnish with sesame seeds, scallions, and/or pickled ginger.

Notes

Look for yakisoba (usually sold fresh or frozen) or chuka soba noodles (which can often be found dried). Ramen noodles, either fresh or dried, can be used (not instant).

 

Bulldog Japanese Worcestershire sauce is my favorite. It is available in Japanese markets, Asian supermarkets, and online. If you can’t find it, use a British-style Worcestershire sauce, such as Lee & Perrins.

 

Oyster sauce, hoisin sauce, and chile paste can also be found in Japanese or Asian markets or online.

• Category: Beef
• Method: Beef
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 588kcal
• Sugar: 11g
• Sodium: 1695mg
• Fat: 27g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 1g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 79mg

Keywords: Beef yakisoba recipe, beef yakisoba, beef recipe, yakisoba recipe

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The ideal quick and easy dinner solution, it’s also great to make ahead of time and freeze.

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WHAT IS A CHIMICHANGA?

A chimichanga is a large tortilla that has been stuffed with various proteins and starches and then deep fried until golden brown.

They are usually found in “Tex-mex” style dishes rather than traditional Mexican food dishes.

YOU WILL LOVE THESE:

• They are quick and simple! There’s no need to heat up a pot of oil or be concerned about it spitting and splattering all over your kitchen!

• Simply wrap the chimichangas in foil, place them on a baking sheet, and let the oven do the rest!

• They have all of your favorite taco night flavors wrapped in a crispy flour tortilla! If you’re tired of the same old taco Tuesday, try these baked chimichangas instead!

• This recipe for beef chimichangas can be made ahead of time! Who doesn’t enjoy a meal that can be prepared on a Sunday afternoon and then eaten at any time during the week?

WHAT IS THE DIFFERENCE BETWEEN A BURRITO AND A CHIMICHANGA?

In essence, both of these are manufactured in the same way. Roll different fillings inside of a large tortilla.

The main difference is that the chimichanga is fried! Furthermore, a burrito is frequently served wrapped in foil or parchment paper and eaten by hand.

Because chimichangas are deep fried, they are typically served on a platter and topped with a variety of sauces or chilis.

This necessitates using a fork and knife to eat them rather than picking them up and eating them with your hands.

INGREDIENTS AND SUBSTITUTIONS

• Flour Tortillas– Flour Tortillas are light and fluffy, with an authentic flavor. If you need something different, whole wheat tortillas are a low-carb option.

• Ground beef has a deep and rich flavor that is enhanced by the earthy black beans.

• Shredded Cheddar Cheese – Any melty shredded cheese would be delicious in this chimichanga recipe. And don’t be concerned if it isn’t shredded!

• Canned Black Beans – We use canned beans because they are always ready to use at a moment’s notice.

• Canned Corn – Canned corn appears to have a texture that only canned corn has. And it’s difficult to beat canned corn for convenience because it’s always ready!

• Taco Sauce – Taco sauce has its own distinct texture and herb and spice blend.

• Cumin – If you’re out of cumin, try ground coriander. The flavors of these two spices are similar. Use the same amount of coriander powder.

• Chili Powder – Chili Powder is a blend of garlic powder, onion powder, cayenne pepper, and other spices that gives your chimichangas that signature flavor!

• Diced Chiles in Adobo – Adobo is a dark sauce with a distinct flavor that pairs perfectly with these baked chimichangas!

IDEAS FOR THE FILLING:

Most of the time, there will be some kind of protein and starch, as well as some kind of cheese.

Ground beef (as in this recipe), shredded or diced chicken, fajita meat, or make it vegetarian by substituting all vegetables for the protein.

HOW TO MAKE A VEGETARIAN CHIMICHANGA?

There are numerous ways to make these “meatless,” such as replacing the beef with rice and beans.

You can use pinto beans, black beans, or any other type of bean you like. This Mexican rice is also a fantastic addition.

Chop up some bell peppers and onions, as well as some mushrooms, and use them as a filling.

Roll up the “meatless” mixture and top with cheese as directed. Then, fry them until they are perfectly golden!

MAKE AHEAD AND FREEZE:

If you want to make them ahead of time and freeze them, follow the instructions until the deep frying part.

Simply fill the tortillas, roll them up, and wrap them in aluminum foil instead of frying them. Wrap them as tightly as possible, label them, and place them in a gallon freezer bag.

When you’re ready to use them, take as many as you want from the freezer and gently place them in a 375°F preheated oil.

You can fry them frozen, but be careful not to burn yourself with the ice crystals’ popping oil. Fry each side for seven to ten minutes, then flip and fry for another seven to ten minutes.

The cooking time will vary depending on the temperature of the oil. The most important thing is to ensure that the inside is completely heated.

MAKING THEM IN THE OVEN OR AIR FRYER:

Baking the burritos is another option if you don’t want to deep fry them. Believe me when I say that frying them in oil makes them taste better! Baking them, on the other hand, is a healthier option.

Up until the deep frying step, follow all of the instructions. Instead of frying them, place them seam side down on a nonstick baking sheet or in an air fryer.

Use a canola oil spray to coat them (spray them liberally, and directly over the top).

Bake for ten minutes at 350°F, then flip them over and bake for another seven to ten minutes. Remove the chimichangas from the oven or air fryer when they are golden brown.

WHAT TO SERVE WITH THE CHIMICHANGAS?

If you want to keep it traditional (as if you were dining at a Mexican restaurant), serve them with rice and beans!

Another delicious side or topping would be homemade guacamole or a quick and easy pico de gallo.

FAQs Beef and Cheese Chimichanga Recipe

Beef and Cheese Chimichanga Recipe [So Savory]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 rolls

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Description

Chichimangas with beef and cheese are made with large tortillas that are filled with savory beef, beans, and cheese before being fried to golden perfection. The ideal quick and easy dinner solution, it’s also great to make ahead of time and freeze.

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Ingredients

• 6 large Flour tortillas
• 1 pound Ground beef
• 1 cup Water (to add to cooked and seasoned beef)
• 2 cups Cheese, shredded
• 1 can Refried pinto beans
• 2 cups Vegetable oil (to fry chimichangas)

SEASONING FOR GROUND BEEF

• 1 tablespoon Chili powder
• ½ tablespoon Seasoned salt
• ½ tablespoon Ground cumin
• 1 teaspoon Black pepper
• 1 teaspoon Garlic salt (or garlic powder)
• ½ teaspoon dried Oregano
• ½–1 cup Water

TOPPING IDEAS

• Sour cream
• Shredded lettuce
• Salsa
• Chopped tomatoes

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Instructions

1. In a skillet over medium heat, brown the ground beef. When there is no longer any pink visible in the meat, it is fully cooked. Drain any excess grease from the skillet using a strainer.
2. Return the meat to the skillet over medium heat. Combine all of the seasonings and water in a large mixing bowl and thoroughly combine. Continue to cook until the water has been absorbed.
3. In a separate skillet, heat the vegetable oil over medium heat. Begin assembling the burritos while the oil heats up.
4. Smear about one tablespoon of beans across one side of the tortilla, close to the edge. Place one to two tablespoons of the meat mixture on top, followed by a generous sprinkle of cheese!
5. Begin rolling the tortilla over the mixture; once halfway rolled, fold in the sides towards the center, then roll all the way until closed. Roll as tightly as possible to prevent the mixture from oozing out.
6. Continue rolling until all of the burritos are made or the mixture runs out.
7. Place the burritos in the hot oil, seam side down, and fry for one to two minutes on each side, or until golden brown. Make sure to flip the burritos and fry the sides as well.
8. Remove from the oil and place on a baking sheet or a bed of paper towels to drain. Garnish with your favorite salsas and garnishes. Enjoy!

• Category: Beef
• Method: Beef
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 419kcal
• Sugar: 1g
• Sodium: 379mg
• Fat: 53g
• Saturated Fat: 9g
• Trans Fat: 3g
• Carbohydrates: 29g
• Fiber: 5g
• Protein: 37g
• Cholesterol: 86mg

Keywords: Beef chimichangas, easy beef chimichangas recipe, beef recipe, chimichangas

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When I think of braised beef, the first thing that comes to mind is “Chowking.” Filipinos love this Filipino-Chinese fast-food restaurant (myself included).

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WHY THIS RECIPE?

• It’s simple to make and only takes 15 minutes of active cooking time.

• There is no need for browning! Cooking will be much easier and less messy as a result.

• I’ll add a secret sauce to make your braised beef even more delicious right away.

• The finished dish is rich and well-balanced, with buttery tender meat.

WHAT IS BRAISING?

According to Wikipedia, “braising (from the French word “braiser”) is a combination-cooking method that uses both moist and dry heats.

Typically, the food is seated at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid (which may also add flavor)”.

I saw some recipes for braised beef on the internet that called for a slew of different spices and seasonings, but I stuck to the basics, such as star anise and cloves, and it was plenty.

INGREDIENTS AND SUBSTITUTIONS

• Both shin of beef and beef cheek (also known as ox cheek) are excellent cuts for this Asian beef recipe. Sliced brisket or braising steak can also be used.

• Rice-based Chinese cooking wine is widely available online and in Asian supermarkets. In a pinch, dry sherry or vermouth can be substituted!

• In this recipe, I used Sukrin Gold, but soft brown sugar or other sweeteners can also be used.

WHAT WINE SUITS BEEF?

This braised beef dish is saucy and savory. It’s perfect for a light refreshment at a party or as part of a weeknight dinner.

If you like spicy things, you can also use green pepper instead of green chili. This dish would also benefit from sesame seeds and scallions as garnishes.

This boldly flavored braised beef necessitates a red wine that can compete with the intensity of the dish.

The following are the best full-bodied red wines to pair with this dish:

• Bordeaux red
• Meritage
• Zinfandel

BRAISING VS. ROASTING VS. STEWING

Braising is a method of cooking that employs both moist and dry heat. Meat is first seared, which involves applying high heat to the meat to brown the surfaces and build flavor.

You can do it in a hot pan or on a grill. During the second phase, liquid is added, the temperature is reduced to low, and the meat is cooked until tender and flavorful.

Roasting, on the other hand, only makes use of dry heat. It could be a fire or an oven. You want to brown the surface of the food or meat when roasting to enhance the flavor.

To enhance the flavor, the meat is typically basted with liquid or sauce throughout the roasting process.

Stewing is similar to braising in that both use a low and slow cooking method. However, unlike braising, which requires only a small amount of liquid, stewing requires that the meat and/or vegetables be completely submerged in the liquid.

WHAT CUTS TO USE FOR BRAISED BEEF?

Braising is excellent for tenderizing tough cuts of meat that are less expensive than prime cuts. Because these are the parts of the cow that work the hardest, the muscles and connective tissues are stronger.

The slow cooking part of braising helps tenderize these muscles and tissues because it cooks for a long time at a low temperature. As a result, the beef is flavorful and tender to the fork!

The following cuts are ideal for braising or pot roasting:

• Brisket is beef meat from the breast or lower chest.
• Chuck – shoulder section
• Round – from a cow’s back leg. Roasted Bottom Round
• Short ribs are derived from the loin, chuck, or midriff.

HOW TO CUT BEEF FOR BRAISING?

Do not remove the fat. That is the most important thing. The fat will keep the lean meat from drying out during cooking, resulting in a more tender product.

As you can see, the brisket cut I used is extremely fatty.

1. So that the lean meat would have some fat attached, I split the meat down the middle of the fat layer.

2. The meat was then cut into 2″ (5 cm) chunks as evenly as possible.

3. During the cooking process, much of the fat will be melted away. But don’t be concerned. When you’re finished cooking, simply skim the oil off the surface of the liquid. If the fat attached to the lean meat bothers you, simply trim it off the cooked beef.

HOW DO YOU COOK BRAISED BEEF FROM SCRATCH?

1. It’s incredibly simple to prepare this tasty beef shank. Simply sear the beef shank thoroughly before adding water and seasonings and braising for 20 minutes. For detailed step-by-step cooking instructions, see Recipe. Here are the essential steps:

2. Before cooking, soak the beef in cold water. Cut the beef shank in half. To make it easier to cook, cut the beef shank vertically into halves.

3. Before braising, sear the beef shank. Heat a wok over medium-high heat for 2 minutes. Stir in a small amount of cooking oil, green onions, and ginger slices for 15 seconds, or until fragrant. Cook the beef shank flat for 1.5 minutes before flipping and cooking the other side for 1.5 minutes.

4. 20 minutes of braise after searing the beef, add the water and the remaining seasonings to the wok. It’s worth noting that the water barely covers the beef shank. Combine the seasonings with the water, cover, and cook for 10 minutes on medium-high heat.

5. After 10 minutes of braising, reduce the heat to low and flip the beef shank to cook for another 10 minutes on the other side. The glass lid makes it easier to keep an eye on what’s cooking inside the wok.

6. For the wok, I use two different types of lids. If I’m steaming in a wok, I use a dome-shaped lid to make more room for steaming hot air.

7. Allow the braised beef shank to cool. Turn off the heat after braising the beef shank for 20 minutes. In the wok, flip the beef shank and mix it with the juice. Allow them to rest for 10 minutes in the remaining braising juice.

8. After that, remove them from the pot, place them on a plate, and allow them to cool to room temperature before slicing into thin slices. Once the beef shank has cooled, cut it into thin slices, garnish with cilantro, and drizzle with the juice/sauce left in the wok before serving.

HOW TO SERVE?

I strongly advise making the braised beef ahead of time and storing it in the fridge overnight before serving. The sauce will be more flavorful, and the meat will be more flavorful.

I like to serve the beef with the sauce over steamed rice with steamed vegetables on the side. The vegetables will be delicious dipped in the braising sauce.

Some of the braising liquid can also be used to cook vegetables like napa cabbage, daikon radish, cauliflower, baby bok choy, and broccoli. It couldn’t be easier to prepare a well-balanced meal!

CAN I COOK THIS RECIPE STOVE-TOP?

Yes, you can cook this Asian braised beef recipe on the stovetop. Follow the steps outlined in the recipe.

Instead of using a slow cooker, heat a heavy bottomed pot (such as a dutch oven pot) over medium heat.

Bring to a boil, then reduce to a low heat. Cover and simmer for 3-4 hours, or until the beef is tender. Remove the pot cover and stir occasionally.

FAQs Simple Braised Beef Recipe

Simple Braised Beef Recipe [Saucy-licious!]

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour and 10 minutes
• Yield: 3 servings

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Description

Get this simple braised beef recipe for savory-sweet tender chunks of beef that are rich in flavor and spices. Chowking’s braised beef rice toppings inspired this dish.

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Ingredients

• 2 tablespoons oil
• 1 medium onion – chopped
• 1–2 cloves garlic – minced
• 1 pound beef brisket – cut into cubes
• 2–3 cups water
• 4 tablespoons soy sauce
• 3–4 pieces star anise
• 3–4 pieces cloves
• 2 pieces bay leaves
• 2 tablespoons brown sugar
• ¼ teaspoon ground pepper
• 1 cup carrot – cut round about an inch thick
• ½ tablespoon cornstarch – dissolved in ¼ cup water
• spring onions – chopped, for garnish

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Instructions

In a medium-sized pot, heat the oil. Then, sauté the garlic and onion until they are slightly tender. Add the beef chunk and sear it in hot oil on all sides, about 5-7 minutes total.

Bring the remaining ingredients, except the carrots, cornstarch, and spring onions, to a simmer, then cover with a lid and reduce to a low heat. Allow it to cook for 40-50 minutes, or until the meat is tender with a fork. If the beef is not yet tender, you may need to add some water.

Stir in the carrots and cornstarch mixture and cook for 5 minutes, or until the sauce has reduced and thickened.

Garnish with chopped spring onions and serve on top of steaming rice bowls.

Notes

None

• Category: Beef
• Method: Beef
• Cuisine: Filipino

Nutrition

• Serving Size: 3 servings
• Calories: 409kcal
• Sugar: 11g
• Sodium: 1509mg
• Fat: 21g
• Saturated Fat: 4g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 93mg

Keywords: Braised beef recipe, beef recipe, braised beef, easy braised beef

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This recipe is perfect for those of you who have an extra pound or two of sliced brisket from the smokehouse, but it’s especially useful for those of you who enjoy smoking brisket at home!

WHAT ARE CHOPPED BEEF SANDWICHES?

Chopped beef sandwiches are a Texas food staple that can be found at every BBQ joint in the state, as well as fairs, rodeos, and even high school cafeterias and concession stands.

The beefy filling is made from Texas Smoked Brisket that has been roughly chopped and tossed in some BBQ sauce.

The filling is sandwiched between two hamburger buns, and it’s topped just like a BBQ. We welcome sliced onions, pickles, and/or pickled jalapenos!

THE HISTORY OF CHOPPED BEEF

According to a Texas Monthly interview with the owner of Mac’s Bar-B-Que in Dallas, Billy McDonald, that’s how BBQ was served in restaurants at the beginning of the Texas brisket craze — chopped.

The beef brisket was chopped and sauced before being topped with relish and onion and served with white bread on the side.

Restaurants didn’t start slicing brisket until the last few decades, according to McDonald.

However, my native Houstonian mother (now in her 70s) claims that sliced beef brisket has been on the menu for as long as she can remember.

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HOW TO MAKE CHOPPED BEEF SANDWICHES?

In reality, you don’t need much of a recipe to make Chopped Beef Sandwiches at home, though you will need leftover brisket.

CHOP THE BRISKET

• The first step will be to chop the beef. It’s best to warm the beef before chopping it to allow some of the fat to melt away. You’re less likely to “over-chop” it this way.

• Avoid using technology such as a food processor or stand mixer to chop beef for your Chopped Beef Brisket Sandwiches.

• It is far better to use a knife. This is due to the fact that you do not want the beef to be finely minced, but rather chopped.

• After you’ve chopped everything up, you should still be able to see hunks of beef in the mix, though they should be bite-sized bits. After you’ve chopped your beef, move on to the sauce.

TOSS IN BBQ SAUCE

In terms of the sauce, you can either make your own homemade BBQ sauce or use a store-bought sauce. Anything slightly sweet with a hint of spice will do.

Combine the beef and 1/4 cup of the sauce in a mixing bowl and toss to coat. Then you can start putting your sandwich together.

ASSEMBLE YOUR SANDWICH

Hamburger buns are traditional, but if you have an old Texas soul, thick slices of white bread will suffice.

Prepare the onions, pickles, and possibly some pickled jalapenos for some extra heat, and dig in!

SLOW COOKER BBQ BEEF BRISKET STARTS WITH A RUB

Brisket can be marinated for as little as 1 hour and as much as 24 hours ahead of time.

I find that marinating enhances the flavor, so I leave it for as long as possible! The dry rub is made with simple ingredients. You will require:

• Seasonings: Smoked paprika, garlic powder, kosher salt, dried parsley, ground cumin, ground coriander, oregano, chili powder, and cayenne pepper are all required. If you prefer not to have things spicy, leave out the cayenne!

• Brown sugar: Brown sugar adds flavor to the meat and caramelizes in the oven to form the ‘bark.’

• A tablespoon of oil is used to help combine the dry ingredients and help them adhere to the brisket.

• Vinegar: To add flavor to the rub, a small amount of apple cider vinegar is added.

WHAT TO SERVE WITH HOMEMADE BEEF BRISKET?

I have a slew of recipes that would go great with my homemade beef brisket.

I’d recommend smoky southern beans, homemade coleslaw, macaroni salad, and potato salad.

If you’re making a chopped brisket sandwich, pile the meat high on brioche buns with sweet sliced onions and pickled onions.

You should also dip or drizzle the sandwich in homemade bbq sauce, which adds so much flavor!

CAN YOU SHRED BBQ BEEF BRISKET?

Yes, you could shred brisket if you wanted to. Remove any remaining fat from the brisket and shred the beef with two forks. If you like, you can chop up the fat and add it back in.

If you want to make bbq brisket sandwiches, however, I recommend chopping the brisket into small pieces rather than shredding it! It’s much more convenient to eat a sandwich this way!

STORAGE

• Reheat: Place your desired portions in a sauté pan with 1/4 cup beef stock, cover with foil, and bake at 400° for 10 to 12 minutes. Reheating your steak will completely raise its internal temperature, most likely past medium and into medium-well.

• How to Store: Refrigerate this chopped steak in a plastic container or covered in plastic for up to 4 days. It can also be frozen, wrapped in plastic, for up to 60 days. Thaw in the refrigerator for 1 day before reheating.

HOW LONG DOES IT TAKE TO COOK DICED BEEF?

To be fully cooked through, beef that has been cut into small, bite-sized cubes must be cooked for at least 2 minutes.

Move them around in the pan to brown all sides and ensure that the meat cooks evenly.

KITCHEN TIPS

• Size Matters: Spread out your food choices throughout the day so you can enjoy the flavor of this tangy beef sandwich.

• Make Ahead: The brown sugar mixture can be applied to the roast ahead of time. Refrigerate for up to 24 hours before grilling, then bake according to package directions.

• To toast the bread slices, remove the browned roast from the grill and place the bread slices on the grill grate. Grill the bread for 1 to 2 minutes on each side, or until it is evenly toasted on both sides. Alternatively, after the roast is done, toast the bread slices in the toaster or under the broiler.

Frequently Asked Questions

Chopped Beef Brisket Sandwich Recipe [So Beefy]

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 2 hours and 38 minutes
• Total Time: 2 hours and 53 minutes
• Yield: 6 servings

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Description

Make an incredible BBQ beef sandwich out of it. For a sweet and smoky flavor, this Chopped BBQ Beef Sandwich is made with Heinz Kansas City BBQ Sauce.

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Ingredients

• 1/4 cup packed brown sugar
• 1 Tbsp. HEINZ Worcestershire Sauce
• 1 boneless beef chuck roast (3 lb.)
• 1 cup beef broth
• 6 slices Texas toast white sandwich bread, grilled
• 3/4 cup HEINZ BBQ Sauce Kansas City Sweet & Smoky
• 1/2 cup small white onion slices, separated into rings
• 1/2 cup HEINZ Sweet and Spicy Pickle Chips

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Instructions

Preheat the grill to medium-high.

Combine the sugar and Worcestershire sauce and rub it evenly over both sides of the roast.

Grill the roast for 3 to 4 minutes on each side, or until both sides are seared. In the meantime, preheat the oven to 325°F.

Place the roast in a shallow pan that has been sprayed with cooking spray. Cover the roast with beef broth.

Bake for 2–2 1/2 hours, or until the roast is done (160°F). Remove roast from oven and set aside for 10 minutes. Transfer the roast to a cutting board, reserving the cooking liquid in the pan, and cut the meat into 1-inch pieces.

Skim fat from the surface of the cooking liquid and discard it. Return the chopped meat to the pan with the cooking liquid; toss lightly.

Place one slice of toast on each of six serving plates; top with meat. Drizzle barbecue sauce over sandwiches and serve with onions and pickles on the side.

Notes

Make sure to eat a variety of foods throughout the day so you can fully appreciate the flavor of this tangy beef sandwich.

The brown sugar mixture can be rubbed on the roast ahead of time. Refrigerate for up to 24 hours before grilling, then bake according to package directions.

Place bread slices on the grill grate after removing the browned roast from the grill. Grill the bread for 1 to 2 minutes on each side, or until it is evenly toasted on both sides. Alternatively, after the roast is done, toast the bread slices in the toaster or under the broiler.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 660kcal
• Sugar: 20g
• Sodium: 800mg
• Fat: 33g
• Saturated Fat: 12g
• Protein: 44g
• Cholesterol: 165mg

Keywords: Chopped beef sandwich, chopped beef recipe, beef recipe, chopped beef

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3-Ingredient Chopped Beef

You can add eggs or leave it out if you prefer. With just a few simple ingredients, you can create something so delicious and comforting that you’ll find yourself making corned beef hash more than once a year.

WHAT TO SERVE WITH CORNED BEEF HASH: EGGS!

You can’t have corned beef hash unless you have some eggs, right? There are two ways to incorporate eggs:

• In a separate pan, fry or poach a few eggs and serve them alongside your hash.

• Create a few nests in your corn beef pan and crack the eggs into them. Cover the pan for a few minutes to allow the whites to set before serving the eggs and hash together.

CORNED BEEF HASH

One of the most comforting food combinations is “corned beef and potatoes.” Any beef and potatoes will suffice as a comfort food (specially if there is gravy).

There is no gravy in the hash, but it is incredibly delicious. Even though this is a simple dish, the corned beef and sautéed onions add a lot of flavor.

Because I frequently make corned beef dishes, we enjoy this dish more than once a year.

Most people cook corned beef on St. Patrick’s Day, but it shouldn’t be the only time. It’s so versatile that you can enjoy it all year.

Whether you’re looking for a way to use up leftover corned beef and cabbage from St. Patrick’s Day dinner or you’re craving some beefy hash, this is the recipe for you.

I’ll show you how to make corned beef hash from scratch, from leftovers, and with eggs.

HOW LONG IS CORNED BEEF GOOD FOR?

Corned beef will keep in the refrigerator for 3-4 days if stored in an airtight container. Corned beef can also be frozen for 2-3 months.

Because you can make a large batch of this hash and freeze it in portion-sized plastic bags, it’s ideal for meal prep. Reheat in a large skillet until thoroughly warmed.

HOW DO YOU MAKE CORNED BEEF HASH CRISPY?

The key to making incredibly crispy corned beef hash is to resist the urge to stir the hash while it’s cooking in the pan and to keep the pan on medium-high heat.

Only move your corned beef hash when you’re ready to flip it over and crisp up the other side.

WHAT IS THE ORIGIN OF CORNED BEEF HASH?

Corned beef hash has been served for breakfast in the United States since the 18th century, and even earlier in Europe in parts of the United Kingdom.

It was a popular way to repurpose leftovers during WWII, when food was scarce, and it was quick and tasty.

INGREDIENTS YOU’LL NEED:

• Corned Beef: Make Corned Beef Hash with leftover corned beef! Corned beef is essentially brined beef brisket. I usually slow cook corned beef with cabbage, but I always buy a large enough corned beef to have leftovers! If you don’t have any leftovers, you can substitute ham or ask the deli to cut your corned beef a little thicker.

• Poached eggs: You can top this with a poached egg or add them directly to the pan and bake for a few minutes in the oven. (I usually bake them in the oven according to the recipe below because it’s easier)!

• Potatoes and onions: If you have leftover roasted potatoes from dinner, use them (even leftover mashed potatoes will work in this recipe). You can also use store-bought hash browned potatoes in a pinch.

HOW TO MAKE CORNED BEEF HASH?

It’s so simple! It comes together quickly because the corned beef and potatoes are already cooked before being added to the pan.

Simply sauté some onions in a hot skillet with chopped cooked potatoes and chopped cooked corned beef until everything is browned and crispy. So tasty!

HOW DO YOU KEEP CORNED BEEF HASH FROM STICKING TO THE PAN?

1. If it becomes too sticky, simply add a little more oil to the pan.

2. Cook in this manner for another 8 minutes, or until your potatoes and corned beef are browned and crispy on the bottom.

3. When the color turns brown, add water, cover with a lid, and let it steam for 2 to 3 minutes, or until the water evaporates.

LEFTOVER POTATOES TO MAKE CORNED BEEF HASH RECIPE

If you made corned beef with cabbage and potatoes recently, feel free to use any leftovers to make a hash.

Use leftover cooked potatoes in place of the microwaved russets. If desired, you can also add some chopped leftover cabbage.

After the potatoes have been thoroughly browned, add any leftovers and warm over medium heat. To bind it all together, add a few tablespoons of water to the skillet.

TIPS FOR MAKING CORNED BEEF HASH

• For flavor, add a splash of Worcestershire sauce, or cayenne pepper or red pepper flakes for heat.

• I recommend using a cast iron skillet because it conducts heat better and produces better results. If you don’t want to use butter in your skillet, you can use a nonstick skillet.

• Chop the potatoes evenly to ensure that they all finish cooking at the same time.

• For more flavor, add chopped peppers or sweet potatoes to this corned beef hash recipe.

• I’ve also successfully made this dish with regular beef brisket instead of corned beef. You can use any leftover beef from the night before, and season to taste. Remember that corned beef is typically a fatty cut, so leaner beef may taste different in a hash.

• If you’re making this in an oven-safe pan, crack a few eggs on top and place in the oven for 10-15 minutes, or until the eggs are cooked. If your skillet is not oven-safe, cook the eggs by placing a pot lid over the hash.

• Garnish your hash with fresh parsley, chives, or green onions.

Frequently Asked Questions

Why is the Corned Beef Hash Recipe

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(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings

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Description

The best no-fuss hash, with roasted potatoes for extra crispness. This is so delicious that you’ll want it all day, all year!

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Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups diced corned beef
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE POTATOES

• 1 pound russet potatoes, diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to 400°F. Coat a baking sheet with nonstick spray or lightly oil it.
2. Arrange the potatoes on the prepared baking sheet in a single layer. Season with salt and pepper to taste after adding the olive oil, thyme, oregano, and basil. Toss gently to combine.
3. Bake for 18-20 minutes, or until golden brown and crisp; remove from oven and set aside.
4. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the garlic and onion to the skillet and cook, stirring frequently, until the onions are translucent, about 3-4 minutes.
5. Cook, stirring frequently, until the corned beef is slightly browned, about 3 minutes. Stir in the potatoes and Worcestershire for about 4-5 minutes, or until the potatoes are evenly browned; season with salt and pepper to taste.
6. Serve immediately, if desired garnished with parsley.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 252kcal
• Sugar: 4g
• Sodium: 790mg
• Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 61mg

Keywords: Corned beef hash, best corned beef hash recipe, beef recipe, corned beef

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Vegan Filipino Corned Beef Hash

Try this incredible recipe for fork-tender corned beef and cabbage that melts in your mouth!

It’s ideal for St. Patrick’s Day or any other day in between.

THE HISTORY BEHIND THIS DISH

Every March, the United States celebrates St. Patrick’s Day with green beer, four leaf clovers, and delicious corned beef and cabbage!

But did you know that corned beef and cabbage isn’t even a traditional Irish dish? It is, in fact, an American concept that arose when the Irish immigrated to the United States.

Because they couldn’t afford to make their favorite boiled bacon, the immigrants had to settle for a cheaper cut of beef brisket.

The term “corned” refers to the brining process, and the cabbage was thrown in because it was a cheap vegetable.

WHY THIS RECIPE IS BEST?

Corned beef is not a particularly tender cut of meat. To achieve fork tenderness, it must be cooked slowly and at a low temperature.

There are many ways to cook brisket, but baking it in a cast iron dutch oven produces the most tender cut of beef. I use a 7 quart dutch oven (ad) to hold all of the ingredients.

When dark beer, pickling spices, and steak seasoning are added to the process, it acts as a tenderizer, and the results are amazing!

Baking it in the oven yields a more tender beef brisket than boiling or cooking it in a crock pot.

This meal is simple to prepare on St. Patrick’s Day or any other day of the week! Plus, the leftovers are fantastic in Corned Beef Reubens!

PURCHASING CORNED BEEF

You can buy pre-packaged corned beef that has been brined in a salt-water solution with seasoning in tack, or you can make it from scratch.

It should be noted that in some areas, pre-packaged corned beef is not available all year.

Knowing how to make this from scratch to satisfy a summer craving for boiled dinner will have you well prepared to feed a crowd.

INGREDIENT NOTES:

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A flat or point cut brisket is required for Dutch Oven Corned Beef. The flat cut is easier to cut, while the point cut has more fat and is better for shredding.

Because it was the only cut available, the photos show a point cut brisket. However, flat cut is usually easy to come by, and either works well in this recipe.

The beef comes with a spice packet, but I like to add steak seasoning for an extra layer of flavor.

Some people add brown sugar, but this will turn your vegetables sweet. If you don’t have a spice packet for your brisket, use pickling spices instead.

To make this delicious one-pot meal, you’ll also need a couple of bottles of dark beer, water or beef stock, onions, carrots, red potatoes, and a head of cabbage.

INSTRUCTIONS:

1. It’s so simple to make Dutch Oven Corned Beef! All you have to do is arrange the corned beef brisket on top of the onion wedges in the bottom of the dutch oven. Before putting the brisket in the pot, rinse and pat it dry.

2. Sprinkle the spices over the brisket, then pour in the dark beer (Guinness), beef stock, or water until it reaches the top of the meat.

3. I like to start with a 350 degree oven for an hour, then reduce the heat to 300 degrees for another two hours. Turn the brisket over, then add the carrots and potatoes and season with more steak seasoning.

4. Cook for another hour, then add the cabbage and cook for another hour. That’s 5 hours of low and slow cooking for tender, corned beef perfection!

WHAT IS THE REDDISH-GRAY FOAMING FILM WHEN BOILING CORNED BEEF?

The reddish-gray foam that rises to the surface as the corned beef boils is a combination of sodium nitrate (used to cure the beef, giving it the reddish-pink hue), some additional spices that may have been injected with the sodium nitrate, and possibly a bit of boiled blood. Tasty!

You’ll want to take this out while cooking because it’s gross! It takes about 30 minutes for all of the scum to rise to the surface.

Once all of the scum has been released and removed, add enough water to cover the corned beef, as some may have reduced during the boiling process.

Add the seasoning packet and bay leaves that came with the corned beef.

Cook it for an hour in the oven, covered. Reduce the temperature to 300 F after an hour and bake for an additional 90 minutes.

HOW SHOULD I CARVE THE CORNED BEEF?

When the corned beef registers 145°F, it is done. Cover with aluminum foil and set aside for another 10 minutes.

As with a flank steak, cut the beef against the grain. Lines will appear across the meat; simply turn the platter and thinly slice the corned beef for the most tender result.

HOW CAN I STORE LEFTOVERS?

Corned beef leftovers should be refrigerated for up to 4 days, according to the USDA.

Leftovers can be stored in an airtight container in the freezer for up to 3 months. Reheat frozen meat until it reaches 165°F.

CAN YOU COOK FROM FROZEN?

If you bought corned beef last season, take it out of the freezer and let it defrost in the refrigerator for 24 hours before placing it on the counter for about 1 hour to come to room temperature.

This will allow excess water and moisture to drain while also allowing the meat to cook more tenderly.

You should also never place a frozen piece of meat in a hot piece of cast iron. Thermal shock is one way to permanently damage your cast iron.

QUICK TIPS FOR CORNED BEEF

• Cooking temperature should be 325-350F because you want to bake this low and slow to allow the liquids to simmer.

• Cooking time per pound: 50-60 minutes. A 3-4 pound brisket should take about 3-4 hours to cook, not including any other ingredients for a boiled dinner.

• Internal Temperature: 145°F using an instant-read thermometer, or until fork-tender.

SERVING TIPS

• Always cut the meat against the grain. To do this, place the meat on a cutting board and examine the grain direction. Move the cutting board around until the fibers of the meat are vertical. Then, make a horizontal cut across the brisket. This actually contributes to the meat being ‘fork tender.’

• Serve corned beef and cabbage in individual bowls with potatoes and carrots and a side of spicy mustard. Using a spoon, drizzle some of the juice over the meat. It’s a tasty one-pot meal!

• Leftovers are ideal for making sandwiches the following day. Make a grilled Reuben on pumpernickel bread with corned beef slices, sauerkraut, thousand island dressing, and swiss cheese!

Frequently Asked Questions

Tasty Dutch Oven Corned Beef Recipe

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(8 votes, average: 4.00 out of 5)
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4 from 8 reviews

• Author: Jamasine J
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours and 15 minutes
• Yield: 6 servings

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Description

Have you ever made a delicious Dutch Oven Corned Beef? Try this incredible recipe for tender corned beef and cabbage that melts in your mouth! It’s ideal for St. Patrick’s Day or any other day in between!

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Ingredients

• 1 large onion, quartered
• 2 lb. corned beef brisket (flat or point cut)
• spice packet (comes with brisket)
• 1 Tbsp. steak seasoning
• 2 (12 oz) bottles of dark beer
• water or beef stock (as needed)
• 4 large carrots, cut in wedges
• 6 red potatoes, quartered
• 1 small cabbage, cut in wedges

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Instructions

1. Preheat the oven to 350°F.
2. Place the onion wedges in the bottom of the dutch oven.
3. Rinse and pat the brisket dry.
4. Place the corned beef brisket on top of the onions.
5. Season the brisket with spices and steak seasoning to taste.
6. Fill the dutch oven halfway with dark beer and beef stock (or water). Check that the liquid level reaches the top of the meat. Cover with the lid.
7. Preheat the oven to 350°F. 1 hour in the oven
8. Reduce the heat to 300°F. 2 hours in the oven
9. Flip the brisket over. Toss in the carrots and potatoes. Season with steak seasoning or salt and pepper to taste. Cook for 1 hour.
10. Put the cabbage in the pot. Cook for 1 hour.
11. Serve immediately or transfer to a large baking dish and top with spicy mustard. For the best results, cut the meat across the grain.

Notes

To make a tender brisket, slice the meat across the grain. Examine the direction of the grain and cut across it.

Serve corned beef and cabbage in individual bowls with potatoes and carrots and a side of spicy mustard. It’s a tasty one-pot meal!

If necessary, this recipe can be made without the beer. Instead of chicken broth, use beef or vegetable broth.

• Category: Beef
• Method: Beef
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 458kcal
• Sugar: 7g
• Sodium: 1891mg
• Fat: 22g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Fiber: 8g
• Protein: 28g
• Cholesterol: 81mg

Keywords: Corned beef and cabbage, dutch oven corned beef recipe, dutch oven corned beef, beef recipe, corned beef and cabbage

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